I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and potassium carbonates. I've also seen some recipes that substitute kansui powder with baking soda.
Can I use baking soda to substitute for kansui? If so, in what proportions? If not, what other common ingredients can I use to substitute?